Penuche I

Penuche I Recipe: A Rich and Indulgent Amish Dessert from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Penuche is a delicious and creamy fudge-like confection that is made with brown sugar, butter, cream, and vanilla. It has a rich caramel flavor and a smooth texture that melts in your mouth. This sweet treat is perfect for satisfying your sweet tooth cravings.

History

Penuche is believed to have originated in the United States, particularly in New England. It is a popular treat during the holiday season and is often enjoyed as a homemade gift or dessert. The name "penuche" comes from the Spanish word "panocha," which refers to a type of unrefined brown sugar.

Ingredients

1 cup white sugar
1 cup light brown sugar
0.5 cup heavy cream
3 tbsp molasses
2 oz unsweetened chocolate
4 tbsp butter
1.5 tsp vanilla
0.5 cup chopped nuts (optional)

How to prepare

Preheat the thermometer by placing it in hot water. Use a 2 qt (1.89 liter) saucepan and butter the inside of the upper sides of the saucepan. Measure all ingredients except the vanilla and optional ingredients, and add them to the saucepan.
Grease a 5 x 10 inch pan and line it if necessary.
Fill a glass with ice cubes and water, and fill the sink with 0.5 inch of cold water.
Dissolve the sugar over low heat, stirring constantly with a wooden spoon, until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
Increase the heat to medium and bring the mixture to a boil.
While boiling, use a pastry brush dipped in hot water from the thermometer bath to wash down any crystals that may have formed, using as little water as possible.
Insert the preheated thermometer into the mixture.
Reduce the heat while keeping the fudge boiling.
Stir the mixture only as necessary.
When the mixture thickens and bubbles become noisy, test the fudge by dropping a small amount into the ice-cold water. The formed ball should hold its shape until the heat from your hand begins to flatten it, and it should be slightly chewy between 230°F (110°C) and 240°F.
Note that due to the molasses and brown sugar, this fudge may form a ball at a lower temperature than some other fudges.
Place the saucepan in the cold water in the sink to shock the fudge.
Add the vanilla to the fudge without stirring.
Allow the fudge to cool.
Stir the fudge when it is lukewarm and a "skin" forms on the top (110°F (43°C)).
Return the thermometer to its hot water bath to clean it.
Thoroughly but gently stir the fudge by hand, with an electric mixer, or with a food processor.
Pause frequently to allow the fudge to react.
Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with a lighter shade. It should also give off some heat and suddenly stiffen.
If mixing by hand, the fudge will "snap" with each stroke. If using a mixer, the mixer waves will become very distinct. If using a food processor, the fudge will flow sluggishly back to the center when the processor is stopped.
Add the optional 0.5 cup of chopped nuts (walnuts, pecans, or hazelnuts) before the fudge completely candies.
Pour the fudge into the prepared pan, score it, and store it in an airtight container in the refrigerator or at room temperature once it has cooled.

Variations

Honey Brown Sugar Fudge: In step 1, remove the unsweetened chocolate and substitute 0.25 cup of honey for the molasses. The honey will cause the fudge to reach a higher temperature and form a ball.
Chocolate Honey Brown Sugar Fudge: In step 1, replace the heavy cream with light cream or evaporated milk and substitute 0.25 cup of honey for the molasses.
Orange Brown Sugar Fudge: In step 1, omit the molasses and chocolate, but add 1 tbsp of corn syrup. In step 14, add 1 tsp of grated orange zest and, if available, 1 tsp of pure orange extract.
Peanut Butter Brown Sugar Fudge: In step 1, remove the molasses and chocolate, and replace the heavy cream with 0.25 cup of milk and 0.25 cup of creamy peanut butter. To enhance the peanut butter flavor, add 0.33 cup of salted peanuts in step 6.
Praline Brown Sugar Fudge: In step 1, it is optional to omit the molasses -- keeping it will result in a more southern praline flavor, while omitting it will yield a milder taste. You can also compromise by using only 1 tsp of molasses. Eliminate the chocolate. In step 6, when the mixture starts to thicken, slowly add 1.5 cups of pecan halves to avoid disrupting the boiling process or cooling the mixture too quickly.
Add a pinch of sea salt to the fudge mixture for a sweet and salty flavor combination.
Stir in some dried fruit, such as raisins or chopped apricots, for a fruity twist.
Sprinkle some flaky sea salt on top of the fudge before it sets for a gourmet touch.

Cooking Tips & Tricks

Be sure to use a candy thermometer to accurately measure the temperature of the fudge mixture. This will ensure that the fudge sets properly and has the right consistency.

- Stir the fudge mixture constantly while cooking to prevent it from burning or sticking to the pan.

- Adding nuts to the fudge is optional, but it adds a delicious crunch and flavor to the final product.

- Allow the fudge to cool completely before cutting it into squares to ensure clean and even slices.

Serving Suggestions

Penuche is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat.

Cooking Techniques

The key to making perfect penuche is to cook the fudge mixture to the correct temperature and to stir it constantly while cooking. This will ensure that the fudge sets properly and has a smooth texture.

Ingredient Substitutions

If you don't have unsweetened chocolate on hand, you can substitute it with cocoa powder. Simply mix 2 tablespoons of cocoa powder with 1 tablespoon of butter to replace 2 ounces of unsweetened chocolate.

Make Ahead Tips

Penuche can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks. Simply cut the fudge into squares and place them in a container with parchment paper between each layer to prevent sticking.

Presentation Ideas

To make your penuche extra special, you can wrap individual pieces in wax paper or cellophane and tie them with a ribbon for a homemade gift. You can also sprinkle some chopped nuts on top of the fudge for a decorative touch.

Pairing Recommendations

Penuche pairs well with a cup of hot coffee or tea for a cozy and comforting treat. It also goes well with a glass of milk or a scoop of ice cream for a decadent dessert.

Storage and Reheating Instructions

Store leftover penuche in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. To reheat the fudge, simply microwave it for a few seconds until warm and soft.

Nutrition Information

Calories per serving

Each serving of penuche contains approximately 180 calories.

Carbohydrates

Each serving of penuche contains approximately 25 grams of carbohydrates.

Fats

Each serving of penuche contains approximately 8 grams of fat.

Proteins

Each serving of penuche contains approximately 1 gram of protein.

Vitamins and minerals

Penuche is not a significant source of vitamins or minerals.

Alergens

Penuche contains dairy (butter and cream) and nuts (if added), so it may not be suitable for those with dairy or nut allergies.

Summary

Penuche is a sweet and indulgent treat that is high in carbohydrates and fats. It is best enjoyed in moderation as an occasional dessert.

Summary

Penuche is a delicious and creamy fudge-like confection that is perfect for satisfying your sweet tooth cravings. With its rich caramel flavor and smooth texture, it is sure to be a hit with family and friends. Enjoy this sweet treat as a homemade gift or dessert during the holiday season.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe. It was many years ago, when I was just a young girl, visiting my grandmother in her cozy little kitchen. She was rummaging through her old recipe box, searching for something special to make for us that day. I watched in awe as she pulled out a faded, yellowed piece of paper and began to read aloud the ingredients for a sweet treat called Penuche.

As she read the recipe, I could tell that this was a special dish, one that held a special place in her heart. She explained that Penuche was a traditional fudge-like candy made with brown sugar, butter, milk, and vanilla. It was a simple recipe, but one that required patience and a careful eye.

My grandmother told me that she had learned how to make Penuche from her own mother, who had learned it from her mother before her. It was a family recipe, passed down through the generations, and one that had been perfected over the years. Each time it was made, it brought back memories of family gatherings, holidays, and special occasions.

I watched as my grandmother carefully measured out the ingredients, stirring them together in a large pot on the stove. The smell of brown sugar and butter filled the air, making my mouth water in anticipation. I asked if I could help, and she smiled and handed me a wooden spoon to stir the mixture as it cooked.

As the Penuche cooked, my grandmother shared stories of her own childhood, of days spent in the kitchen with her mother, learning how to cook and bake. She told me about the importance of tradition, of passing down recipes and techniques from one generation to the next. I listened intently, soaking up every word, knowing that one day I would carry on this tradition myself.

After what seemed like an eternity, the Penuche was finally ready. My grandmother poured it into a buttered pan, smoothing it out with a spatula before placing it in the refrigerator to cool. As we waited for it to set, she poured us each a cup of tea and we sat at the kitchen table, chatting and laughing together.

When the Penuche was finally ready, my grandmother cut it into squares and handed me a piece. I took a bite and was immediately transported back to my childhood, to simpler times and cherished memories. The Penuche was sweet and creamy, with a hint of caramel flavor that lingered on my tongue.

As I savored the last bite, my grandmother smiled at me and said, "Now you know the secret to making Penuche. It's a recipe that has been passed down through our family for generations, and now it's up to you to carry on the tradition."

And so, from that day on, I made it a point to learn as much as I could from my grandmother about cooking and baking. I spent hours in her kitchen, watching and helping as she worked her magic with ingredients and recipes that had been passed down through the years.

And now, as I stand in my own kitchen, making Penuche for my own family, I can't help but feel a deep sense of gratitude for my grandmother and the knowledge she passed down to me. I know that with each batch of Penuche I make, I am carrying on a tradition that has brought joy and comfort to my family for generations. And for that, I am forever grateful.